Facebook Proper Keralan Chicken Curry Recipe | The Spice Tailor

Proper Keralan Chicken Curry

So simple and luxuriously creamy, this is an Indian recipe you must add to your meal rotation. Traditionally, this would be made with a whole chicken, cut into 18 pieces. To make this recipe simpler, we have used chicken thigh fillets as this is a really succulent cut with lots of “chicken” flavour, but you can use breast if you prefer. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
  • 2-3serves
  • 10mins prep
  • 35mins cook
So simple and luxuriously creamy, this is an Indian recipe you must add to your meal rotation. Traditionally, this would be made with a whole chicken, cut into 18 pieces. To make this recipe simpler, we have used chicken thigh fillets as this is a really succulent cut with lots of “chicken” flavour, but you can use breast if you prefer. Scatter with some freshly chopped coriander and some crispy fried onions for added texture.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1½ tbsp.  vegetable or coconut oil
  • 4 chicken thigh fillets, chopped into bite size pieces. 

For optional garnish:

  • 1 tsp. vegetable oil
  • 8 fresh curry leaves
  • 2 tbsp. slivered or shredded (unsweetened) coconut, fried/toasted
  • Small handful of crispy fried shallots (shop-bought or homemade)

Method

  1. Heat the oil in a large non-stick pan. Add the spices from the pouch, including the whole chilli for extra heat if you would like. Turn the heat down and cook until the mustard seeds are popping. Add the chicken, and allow to cook for 2-3 minutes, browning on each side. 
  2. Add the main sauce packet and a small splash of water, bring to a simmer and cook until the chicken is cooked through, around 10 minutes. 
  3. Meanwhile, for the garnish, heat the oil in a small pan. Add the curry leaves and cook over a moderate flame until crisp. Spoon out and set aside. Add in the coconut slivers and cook until lightly golden. Set aside on a paper towel to drain of any excess oil. 
  4. Serve the chicken with the crispy garnishes and rice, naan or paratha. 
  5. Extra - If you would like to make your own crispy shallots, peel and slice 2-3 shallots into rings. Add the shallots, along with enough vegetable oil to submerge the shallots, and cook over low-medium heat for approx. 20-25 minutes, until golden brown. Carefully spoon the shallots onto a plate with a few layers of kitchen roll underneath to soak up any excess oil. Leave to cool.

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